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This homemade Horchata recipe is so easy to prepare, made with rice, milk, vanilla, cinnamon, and water. It's my take on the popular favorite.
Do you love Mexican recipes as much as I do? Check out my versions of Tacos Al Pastor, Elotes, or Tres Leches Cake.
We love to make homemade Horchata at our house because I usually always have the ingredients I need, and it's easiest enough for my kids to do. Plus, horchata is an extra fun addition to taco night. I can't say this recipe is authentic, but it's my take on it and I think it tastes incredible. (Here's an authentic Horchata recipe from Isabel Eats.) Let me know how you make horchata, in the comments below!
What is Horchata?
Horchata (pronounced or-CHAH-tah) is a popular Mexican drink that is often described as a sweet rice milk beverage. Horchata is made out of rice, milk, vanilla, and cinnamon and is served in many Mexican restaurants. There's an important balance to the creamy rice and cinnamon flavors found in horchata and this homemade horchata recipe is my favorite.
How to Make Horchata:
Blend: Combine the rice, hot water, and cinnamon sticks in a blender and blend until the rice and cinnamon sticks are roughly ground. Add the remaining water and blend again. Pour contents into a pitcher or container with a fitted lid and refrigerate overnight (or at least 8 hours).
Strain: Pour the rice mixture into a fine mesh strainer or cheesecloth over a pitcher and discard the rice.
Finish Horchata: Stir in the milk, vanilla, cinnamon, and sugar (to your preference). Chill until ready to serve. Stir well before serving and serve over ice.
What is Hochata de Chufa?
Horchata de chufa is popular in Spain and it differs from Mexican horchata (or horchata de arroz) in that Mexican horchata is made with rice and horchata de chufa is made with chufa (also known as tiger nuts).
Recipe Variations:
Vegan: To make this recipe vegan, simply substitute equal parts almond milk for the milk in the recipe.
You may also like these Mexican recipes:
- Wet Burrito
- Smothered Green Chili Chicken Burritos
- Authentic Mexican Rice
- Cheese Enchiladas
- Grilled Chicken Street Tacos
- Mole Enchiladas
- Esquites (Mexican Corn in a Cup)
Horchata
Ingredients
- 1 1/2 cups uncooked long-grain white rice
- 2 Mexican cinnamon sticks
- 4 cups hot water
- 2 cups milk, , or almond milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ⅓ – 1/2 cups granulated sugar, , to taste
Instructions
- To a blender, add rice, 2 cups of hot water, and 2 Mexican cinnamon sticks.
- Blend until the rice and cinnamon sticks are roughly ground. Add the remaining water and blend again.
- Pour contents into a pitcher or container with a fitted lid and refrigerate overnight or for at least 8 hours.
- Pour the rice mixture through a fine mesh strainer or cheesecloth, into a pitcher. Discard the rice.
- Stir in the milk, vanilla, cinnamon, and sugar (to your preference). Chill until ready to serve. Stir well before serving and serve over ice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe April 2016. Updated July 2019 and April 2023.
I’ve tried several other recipes, but this one is the closest I could find to the horchata that I’m used to drinking, the flavors are light and delicate and it pairs beautifully with chili, enchiladas, quesadillas, tacos, etc.
I’m obsessed with this recipe– the horchata is fantastic, so refreshing and delicious. It satisfies my sweet tooth while still tasting healthy and filling.
BEST HORCHATA I HAVE EVER TASTED
Thank you for the Horchata recipe…this is the first time ever that I made this drink…. I’ve always loved the drink, and was surprised how easy it was to make!! My family loved it too
Thank you again💙. Victoria
This recipe was simple and so delicious! I used less cinnamon then recommended, just my preference. Exactly what I was craving 😋
I love this recipe!! I used only one teaspoon of cinnamon because two teaspoons was a bit too much cinnamon in my opinion. Taste very good overall!!
I made this recipe and my family loved it however the next time I make it I will decrease the cinnamon by 1 teaspoon. My family thought it had too much cinnamon. Otherwise is was delicious.
how long can i keep this in the fridge?
Can I put in the fridge after I blend it instead of leaving it sitting out?
Yes, sure. 🙂
This came out great! Will definitely make again!
How long do I keep the mixture if I live in a hot and humid environment
Overnight is still perfectly safe!
The taste is great but it’s a little thin! Any recommendations?
Patty, I generally use an evaporated and 2% milk mix and it turns out a bit thicker which is how I like mine.
Try substituting part of the milk with sweetened condensed milk and leave out the added sugar.
Can I use basmati rice or other rice substitutes?
Sure, the rice milk just may take on those subtly falvors.